Apple Crumble Cheesecake
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A dessert that's perfect for cozy, autumn nights.
Ingredients
Cookie Crust
Method
Cookie Crust
This delectable dessert recipe was sourced from Julie Marie Eats. For more recipe ideas, browse through our forum here.
Ingredients
Cookie Crust
- 7 oz. digestive or graham crackers
- ½ teaspoon nutmeg
- 1.5 teaspoon cinnamon
- 1.5 tablespoon brown sugar
- 1.7 oz. butter melted
- 1-2 apples, diced small
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 3.5 oz. all-purpose flour
- 2.8 oz. brown sugar
- 2.5 oz. butter (room temperature)
- 21 oz. cream cheese full fat, room temperature
- 7 oz. granulated sugar
- 5 oz. sour cream
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- 3 large eggs room temperature
Apple Crumble Cheesecake. Image Credit: Julie Marie Eats
Method
Cookie Crust
- Preheat the oven at 160ºC/325ºF, conventional oven.
- In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
- In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 min. Then let it cool down so that it’s cool to touch.
- While the crust cools down, prepare the apples and the crumble.
- Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.
- Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling.
- Preheat the oven at 160ºC/320ºF.
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
- Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- Bake for 1 hour and 20-30 min.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
- Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferably overnight.
This delectable dessert recipe was sourced from Julie Marie Eats. For more recipe ideas, browse through our forum here.
